I have to say that this dieting thing has gotten a million times easier since I last posted! Thank you, Lord! I still feel a bit absurd praying for God’s help to guide my food decisions for the better after asking for the healing of sick or dying friends & family (seems so unimportant in comparison, you know?) but apparently He doesn’t think I’m being ridiculous because He’s answering my prayers! I went from craving petit fours every moment I was home to not even wanting to take a single bite of the banana bread I baked on Sunday because it had sugar in it. I forced myself to take a bite, however, b/c I needed to know whether the recipe was a keeper. (It was good but not as good as others I’ve made). I spit it out and only swallowed a tiny bit. It’s so weird–I simply didn’t want it.
No, you don’t get it. I’m the girl who has trouble stopping at a dozen cookies or half a loaf of banana bread. I have a huge sweet tooth and will keep cramming in desserts until I’m about to explode. Usually swallowing something like that would have made me dig into and devour an absurd amount of it but there was no craving or internal reaction to the sugary banana goodness. I was totally fine without it. This is huge for me!
The power of prayer, people. It makes me want to sing “That’s the power of prayer,” to the tune of “The power of love,” by Huey Louis and the News.
You don’t need money, don’t take fame
Don’t need no credit card to ride this train
It’s strong and it’s sudden and it’s cruel sometimes
But it might just save your life
That’s the power of prayer
LOVE IT! :)
After making the banana bread, I had one extra-ripe banana left so I just threw some things together and came up with a naturally sweetened treat that is really good even by non-diet standards. I actually liked them better than the regular banana bread. It’s a great recipe to use when you just have one banana about to go bad–don’t throw it out! Make these:
Banana Peanut Butter Bites
1/3 c mashed overripe banana (about 1 medium)
¼ c chunky peanut butter
1 1/2 T honey
¼ c buttermilk
½ c flour
½ t baking soda
Preheat oven to 350. Grease 12 mini muffin cups.
Mix the banana, peanut butter, honey and buttermilk together in a medium bowl. Stir in the remaining ingredients just until moistened. Divide between muffin cups, filling about 3/4 full. Bake for 15 minutes (or until done) and remove to cooling rack. Leave in tin for five minutes, then remove to cool completely.
Makes 12 mini muffins.
Nutrition Info (per muffin): 66 calories; 3 g fat; 84 mg sodium; 77 mg potassium; 9 carb; 1 g fiber; 2 g protein
I’m getting antsy about my first weigh-in on Thursday morning. See you then! :)